dc.contributor.author |
De Felicio, P.E. |
|
dc.contributor.author |
Allen, Dell M. |
|
dc.contributor.author |
Kastner, Curtis L. |
|
dc.date.accessioned |
2011-02-08T15:11:31Z |
|
dc.date.available |
2011-02-08T15:11:31Z |
|
dc.date.issued |
2011-02-08 |
|
dc.identifier.uri |
http://hdl.handle.net/2097/7143 |
|
dc.description.abstract |
Removing kidney fat at slaughter did not affect (P>.05) the chilled
or chilled-and-aged weights of the tenderloin. But small differences in
tenderness and color at the beginning of the display period favored the
conventional dressing procedure. |
en_US |
dc.publisher |
Kansas State University. Agricultural Experiment Station |
en_US |
dc.relation.isPartOf |
Cattlemen’s Day, 1981 |
en_US |
dc.relation.isPartOf |
Report of progress (Kansas State University. Agricultural Experiment Station); 394 |
en_US |
dc.subject |
Beef |
en_US |
dc.subject |
Beef tenderloin |
en_US |
dc.subject |
Yield grade |
en_US |
dc.subject |
Quality grade |
en_US |
dc.title |
Effects of dressing procedures upon yield and quality
of the beef tenderloin |
en_US |
dc.type |
Conference paper |
en_US |
dc.date.published |
1981 |
en_US |
dc.citation.epage |
24 |
en_US |
dc.citation.spage |
23 |
en_US |
dc.description.conference |
Cattlemen's Day, 1981, Kansas State University, Manhattan, KS, March 6, 1981 |
en_US |
dc.contributor.authoreid |
ckastner |
en_US |